Julia Child’s Zucchini Rice Gratin – Classic French Tian

Julia Child’s Zucchini and Rice Gratin, also known as Tian de Courgettes au Riz, is a dish that instantly transports me to the sun-drenched kitchens of Provence. There’s something incredibly comforting and undeniably elegant about this classic French preparation. It’s a dish that consistently wins hearts, and for good reason. The simple brilliance lies in its ability to transform humble zucchini and rice into a symphony of textures and flavors. What makes this Julia Child’s Zucchini and Rice Gratin truly special is its effortless charm. It’s a testament to how straightforward ingredients, handled with a little love and Julia’s inimitable touch, can create something truly magnificent. Whether you’re a seasoned cook or just starting your culinary journey, this recipe is a delightful way to experience a piece of French culinary history.

Julia Child’s Zucchini and Rice Gratin (Tian de Courgettes au Riz)

There are few culinary figures as beloved and inspirational as Julia Child. Her approachable yet masterful approach to French cooking has guided generations of home cooks. Today, we’re diving into one of her delightful vegetable dishes, a recipe that beautifully showcases the humble zucchini and the comforting starch of rice: the Tian de Courgettes au Riz, or Zucchini and Rice Gratin. This dish is a testament to how simple ingredients, prepared with care and classic technique, can yield something truly extraordinary. It’s a fantastic side dish, perfect for accompanying roasted meats, poultry, or fish, but honestly, it’s substantial enough to be a light vegetarian main course on its own. The creamy rice, interwoven with tender slices of zucchini and a savory cheese topping, creates a symphony of textures and flavors.

Ingredients:

Getting Started: Prepping Your Zucchini

The first step in creating this delightful gratin is to prepare the zucchini. We want to ensure it’s tender but not mushy, and a crucial step for achieving this is to draw out some of its excess moisture. You can do this by slicing the zucchini. I prefer to slice them into rounds, about 1/4-inch thick. Some recipes call for salting the zucchini and letting it sit, but with this particular recipe from Julia, we can achieve a similar effect by how we cook it. Once sliced, set them aside.

Building the Flavor Base

Now, let’s build the foundation of flavor for our gratin. In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the minced onions and cook them gently until they are softened and translucent. This process should take about 8-10 minutes. We don’t want them to brown, just to become sweet and yielding. Next, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Incorporating the Rice and Creating a Creamy Sauce

Now it’s time to introduce the rice to our flavorful onion and garlic mixture. Add the uncooked white rice to the skillet and stir it around for about a minute, allowing it to toast slightly and get coated in the oil. Sprinkle the flour over the rice mixture and stir it in, cooking for another minute. This step is essential for thickening our sauce later. Gradually whisk in the milk, a little at a time, stirring constantly to prevent lumps. Continue to cook, stirring, until the mixture thickens into a creamy, sauce-like consistency. This will create a rich and binding element for our gratin. You might not need the full 1/2 cup of milk; add just enough to achieve a pourable, but not watery, sauce. Season generously with kosher salt and freshly ground black pepper. Remember that the rice will absorb a lot of seasoning, so don’t be shy! Stir in half of the grated Parmesan cheese (about 1/3 cup) until it’s melted and incorporated into the creamy rice mixture.

Assembling the Tian

With our creamy rice mixture ready, it’s time to assemble the gratin. Preheat your oven to 375°F (190°C). Lightly grease a gratin dish or a similar shallow baking dish with the remaining 2 tablespoons of olive oil. Begin extract by spreading about half of the creamy rice mixture evenly across the bottom of the prepared dish. This forms a comforting bed for our zucchini. Next, arrange about half of the sliced zucchini in an overlapping layer over the rice. Season this layer of zucchini with a little more salt and pepper. Repeat with the remaining rice mixture, spreading it evenly over the zucchini, and then arrange the remaining zucchini slices on top in a decorative pattern if you like – Julia often favored a beautiful, organized presentation.

Baking to Golden Perfection

Finally, it’s time to bake our Tian de Courgettes au Riz. Sprinkle the remaining Parmesan cheese evenly over the top layer of zucchini. This cheese will melt and create a wonderfully golden and crisp crust. Place the gratin dish in the preheated oven. Bake for 30 to 40 minutes, or until the zucchini is tender when pierced with a fork and the top is beautifully golden brown and bubbly. The rice should be fully cooked and tender. If you find the top is browning too quickly before the gratin is heated through, you can loosely tent it with aluminum foil. Allow the gratin to rest for a few minutes after removing it from the oven before serving. This allows the flavors to meld and the gratin to set slightly, making it easier to serve. Enjoy this taste of Julia’s culinary wisdom!

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is a truly delightful dish that embodies rustic elegance and incredible flavor. This recipe is a testament to the brilliance of simple ingredients transformed into something truly special. The interplay of tender zucchini, fluffy rice, and a savory, cheesy sauce creates a comforting and satisfying meal that’s perfect for any occasion. It’s a fantastic way to use up a bounty of summer squash and a wonderful side dish that complements a wide range of main courses.

I highly encourage you to give this Julia Child classic a try! Its relatively straightforward preparation means you can easily recreate this taste of French countryside cooking in your own kitchen. Don’t be afraid to experiment with different cheeses or herbs to put your own personal spin on it. Whether served as a light lunch or a substantial side, this Zucchini and Rice Gratin is sure to become a family favorite.

Frequently Asked Questions:

Can I make this tian ahead of time?

Absolutely! You can assemble the gratin a day in advance and refrigerate it. You may need to add a few extra minutes to the baking time, and consider covering it with foil for the first portion of baking to prevent the top from browning too quickly.

What other vegetables can I add to this gratin?

While the zucchini is the star, feel free to incorporate thinly sliced bell peppers, eggplant, or even some leeks for added depth of flavor. Just ensure they are cut to a similar thickness as the zucchini for even cooking.

Julia Child’s Zucchini and Rice Gratin (Tian de Courgettes au Riz)

A classic French gratin featuring thinly sliced zucchini and fluffy white rice baked in a creamy, cheesy sauce, inspired by Julia Child. This dish is a comforting and flavorful side or light main.

Prep Time
30 Minutes

Cook Time
45 Minutes

Total Time
15 Minutes

Servings
6-8 servings

Ingredients

• 2 to 2 1/2 lbs zucchini, thinly sliced
• 1/2 cup uncooked white rice
• 1 cup onions, minced
• 5 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1/2 cup milk, as needed
• 2/3 cup Parmesan cheese, grated and divided
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Step 1
   Preheat oven to 375°F (190°C). Lightly grease a gratin dish or baking pan.
2. Step 2
   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced onions and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant. Remove from heat and set aside.
3. Step 3
   In a separate saucepan, melt 1 tablespoon of olive oil over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth, then bring to a simmer, stirring constantly, until the sauce thickens. Stir in 1/3 cup of the grated Parmesan cheese, salt, and pepper. Remove from heat.
4. Step 4
   Layer the gratin dish with half of the sliced zucchini, followed by half of the cooked onion and garlic mixture. Sprinkle with half of the uncooked white rice and season with salt and pepper. Repeat the layers.
5. Step 5
   Pour the white sauce evenly over the layered ingredients. Drizzle with the remaining 2 tablespoons of olive oil. Sprinkle the remaining 1/3 cup of grated Parmesan cheese over the top.
6. Step 6
   Bake for 40-45 minutes, or until the zucchini is tender and the top is golden brown and bubbly. Let stand for 5-10 minutes before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.